Cajun Chicken Pasta Bake
You can never have too many Cajun recipes, so give Cajun Chicken Pasta Bake a try. This recipe serves 12 and costs $1.77 per serving. This main course has 473 calories, 31g of protein, and 15g of fat per serving. Head to the store and pick up skinless boneless chicken breasts, green onions, red sweet peppers, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by Taste of Home. 2474 people were glad they tried this recipe. With a spoonacular score of 94%, this dish is spectacular. Users who liked this recipe also liked Cajun Chicken Pasta, Cajun Chicken Pasta, and Cajun Chicken Pasta.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
2 packages (12 ounces each) bow tie pasta
2-1/2 teaspoons Cajun seasoning
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 teaspoons garlic powder
2 bunches green onions, chopped
2 medium green peppers, chopped
3/4 cup 2% milk
2 tablespoons olive oil, divided
2 medium sweet red peppers, chopped
2 pounds boneless skinless chicken breasts, cut into 1-inch strips
Equipment:
dutch oven
slotted spoon
frying pan
Cooking instruction summary:
Directions Cook pasta according to package directions to al dente. Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In the same pan, saute onions and peppers in remaining oil until tender. Add the broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil and remove from the heat. Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles at 350° for 20-25 minutes or until bubbly. Yield: 2 casseroles (6 servings each). Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, as directed, increasing time to 55-60 minutes or until heated through and a thermometer in center reads 165°. Originally published as Cajun Chicken Pasta Bake in Simple & DeliciousApril/May 2012, p61 Nutritional Facts 1-1/2 cups equals 465 calories, 16 g fat (7 g saturated fat), 65 mg cholesterol, 928 mg sodium, 52 g carbohydrate, 4 g fiber, 29 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Cook pasta according to package directions to al dente.
2. Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear.
3. Remove with a slotted spoon and set aside. In the same pan, saute onions and peppers in remaining oil until tender.
4. Add the broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil and remove from the heat.
5. Drain pasta.
6. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles at 350° for 20-25 minutes or until bubbly.
Nutrition Information:
covered percent of daily need
